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Lamb and Black Olive Stew

Created by Chuck,


This rich, flavorful lamb stew is made with red wine. It has an elegant taste that will impress guests at any table.
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At a glance
Main Ingredient
Cooking Method
3 pounds boneless lamb stew meat, cut in 1-1/2 inch
5 tablespoons olive oil
1 1/2 cups chardonnay wine
1 pound tomato, ripe
3 cloves garlic, minced
1 6 oz. can black greek olives, rinsed
1 sprig fresh thyme
2 sprigs fresh rosemary
3 cups beef stock


In a dutch oven, heat the olive oil on moderate heat and brown the lamb, in two batches if necessary.

Add the garlic, thyme, and rosemary. Toss well and add the wine. Bring to a boil and reduce heat to medium to allow liquids to evaporate. Add tomatoes and enough stock to carely cover the meat. Return to slow simmer and add the rinsed black olives. Cover.

Cook slowly for 90 minutes. Add more stock gradually if it seems that sauce has reduced too much.

Serve with buttered pasta and red wine.

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